Waylon has worked in the food industry for over 25 years, beginning in a sandwich shop in Fallbrook, California at age 16. After high school, he worked in a third-generation butcher shop in Vista, California where he learned about the different cuts of meat and what cooking methods to apply to them. He began to experiment and learn on his own, cooking in his spare time at first as a hobby, but soon more seriously. Waylon received a degree in Culinary Arts from Le Cordon Bleu and has since worked in numerous restaurant concepts, holding every position in the food and hospitality industry from dishwasher to owner/operator. His journey has finally led him to the broker world where finds joy in sharing his knowledge of food with others to help them along their own way.